I rarely measure ingredients when I cook so please forgive me if the mentioned recipe is a pinch of this and a dash of that kind of thing. The reason being is this is a recipe that has been handed down through many many generations on my moms side. We all add and change to what suites out family.
You can reduce this to what works best or add more if you have a big enough pot.
Ingredients:
1 whole chicken
6 to 12 eggs
Flour
Salt
Pepper
Season Salt
(any other seasoning that you think might work well with chicken)
Around mid morning place the chicken in a large pot of water and bring to a full rolling boil. Reduce heat and cook until the meat falls off the bones. Dont’ skin the chicken as you need this to help add flavor to the broth (This is not a fat free type meal its real old fashioned fat and all chicken and noodles). When the chicken is at this stage carefully remove it from the water, pick the meat off the bones and add it back to the water, I try and make it reasonable sized bits when I do this. I also try and not place the skin back in it has done its job of flavoring the water. Add whatever spices you would like at this time just be careful and don’t over do it.
Take a large mixing bowl (I use a kitchen aide) add your eggs however many you feel like doing. If I’m just making a batch for the family I will try and only use 6 eggs, it doesn’t matter how many you use they will always claim its never enough. Start the mixer at a fairly low speed, add a bit of seasoning to the eggs again not too much. Once the eggs are mixed add flower until the batter starts to get sticky. You may have to change attachments to continue, you want the dough to be only slightly sticky but not so much you can’t roll it out. Now depending on what tools you have such as a pasta maker or a simple rolling pin you need to roll the dough out or run it through the pasta maker according to directions, cut into strips and make sure to really coat the noodles in flour, this helps thicken the broth.
The noodles do not need to dry before adding to the pot, the water does need to be boiling first! This keeps them from sticking together and having one big noodle blob. Now gradually add heavily floured noodles to the boiling water and remember use a VERY big pot, mine is like army huge. Add noodles stirring as you do then when they are all in let them cook for about 20 minutes or so depending on how thick they are. They will plump quite a bit.
The rest is up to you, sometimes I will make mashed potatoes to go with it as the broth is very thick, or other times I will add bits of carrot and celery to the soup. My family loves this dish and so do all the kids friends. I have actually had friends bring over eggs and a chicken and beg me to make it. If your family likes chicken and noodles they will love this and its worth the mess and time to make.
Enjoy!